We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    710
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Raspberry Crescent Twists

(17)
  3 reviews
  • 15 min prep time
  • 35 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    710

These flaky, delicate twists feature a sweet almond-raspberry filling.

Bake-Off® Contest 41, 2004
Mary Mariotti
Plainfield, Illinois

Ingredients

Twists

1
can (8 oz) Pillsbury™ 90 calorie crescents OR 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/4
cup red raspberry filling (from 12-oz can)
1/4
cup sliced almonds, finely chopped

Glaze

1/2
cup powdered sugar
1/2
teaspoon almond extract
1
to 2 teaspoons water

Garnish

Additional sliced almonds, if desired

Steps

  • 1 Heat oven to 375°F. Line 15x10x1-inch pan or large cookie sheet with parchment paper.
  • 2 If using crescent rolls: Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on cutting board; cut into 2 long rectangles. Press each into 12x3 1/2-inch rectangle.
  • 3 Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
  • 4 Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend glaze ingredients until smooth.
  • 5 Spread glaze over cooled twists. Sprinkle with additional sliced almonds.
  • 1 Heat oven to 375°F. Line 15x10x1-inch pan or large cookie sheet with parchment paper.
  • 2 If using crescent rolls: Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on cutting board; cut into 2 long rectangles. Press each into 12x3 1/2-inch rectangle.
  • 3 Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
  • 4 Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend glaze ingredients until smooth.
  • 5 Spread glaze over cooled twists. Sprinkle with additional sliced almonds.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Twist
Calories
190
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
11%
Trans Fat
1 1/2g
Cholesterol
0mg
0%
Sodium
220mg
9%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
14g
14%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved